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High-Oleic and High-Stearic Cottonseed Oils: Nutritionally Improved Cooking Oils Developed Using Gene Silencing

Qing Liu, PhD, Surinder Singh, PhD and Allan Green, PhD

CSIRO Plant Industry, Canberra, ACT, AUSTRALIA



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  		Fig. 1. Schematic diagram of biosynthetic pathway for the major saturated, monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in oilseeds and their key nutritional and functional attributes.

 




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